Vegetarian

Cubed Butternut Squash Soup is for Soup.

Cubed Butternut Squash Soup takes 15 minutes to prepare.

Cubed Butternut Squash Soup takes 15 minutes to cook.

Cubed Butternut Squash Soup makes 6 servings.

The ingredients for Cubed Butternut Squash Soup are:

2 cup, cubes Butternut Squash
1 cup, chopped Onions, raw
1 cup Leeks
1 clove Garlic
2 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
0.33 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 tbsp Thyme, ground

Here is how you make Cubed Butternut Squash Soup:

Roast squash in 400* oven for 40 minutes or until skin is wrinkled and brown. This can be done the day before. Peel and remove seeds.Dice onions, leek, and garlic. Saut? in non stick pan, or spray pan with olive oil. When soft, add squash, cubed. Add thyme and salt to taste. Warm broth and add vegetables. Add can of coconut milk. Allow to warm. Enjoy.Serving Size: 1 serving is 1 cup of soupNumber of Servings: 6Recipe submitted by SparkPeople user LESOVME.

The nutritional information for Cubed Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 77.6

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 57.2 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.4 g
• Protein: 1.4 g

The dietary needs meet for Cubed Butternut Squash Soup is Vegetarian